Total Time
55mins
Prep 10 mins
Cook 45 mins

This recipe comes from a friend of mine from Trinidad. She serves these candies every Christmas.

Ingredients Nutrition

  • 1 papaya, peeled and grated
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 3 cups sugar (approximately. use 3/4 cup sugar per every cup of papaya)
  • green food coloring or red food coloring

Directions

  1. Squeeze excess juice out of the grated papaya.
  2. Measure the papaya: to every cup of papaya, add 3/4 cup sugar.
  3. Mix the papaya, sugar, lime peel and lime juice in a saucepan.
  4. Cook slowly over medium/low heat until the mixture "gels".
  5. Add a few drops of food coloring.
  6. Cool.
  7. Shape into balls and roll the balls in granulated sugar.

Reviews

(2)
Most Helpful

Chewy tropical candy. (Note that the nutrition information isn't really correct, because the recipe amount of sugar is only for one cup of papaya, not a whole fruit.) I got about six cups of squeezed grated pulp from a large papaya, so used 4 1/2 cups of sugar. I used about two tablespoons of lime juice. I heated the syrup mixture to soft ball, which is a good bit past where it starts to gel. The candy was a little sticky but malleable after cooling slightly. I just made the balls and let them finish cooling overnight, without rolling in more sugar.

realbirdlady January 17, 2009

My step-son was doing a report on the Caribbean and I decided to make this candy to go along with his oral report. I had a little trouble getting the mixture to gel. I thought it was finally there and allowed it to cool, but the consistancy wasn't right for rolling into balls. I reheated and added about 1 T. of arrow root starch and cooked about 5 more minutes, on medium-high heat (stirring constantly). That seemed to help, but once it cooled, it was still difficult to roll. The finished product reminded me of a gum drop in appearance. I don't like papaya, but I thought it tasted pretty good for papaya. My stars are not based on taste, but on the difficulty I had with the recipe.

Kim D. October 20, 2004

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